Gluten-Free Risoles
Delight your taste buds with these irresistibly crispy Gluten-Free Risoles, a delectable twist on the classic Indonesian snack that’s now completely gluten-free! These golden bites start with delicate crepes made from gluten-free flour and cornstarch, which are then wrapped around a savory filling of shredded chicken, grated carrot, onions, garlic, and peas, all seasoned to perfection. Coated in crunchy gluten-free breadcrumbs and fried to golden perfection, each risole offers a satisfying contrast of textures. Perfect as an appetizer, snack, or party dish, these Gluten-Free Risoles are best served warm with your favorite dipping sauce. Ready in just over an hour, this easy recipe is a must-try for those seeking a gluten-free indulgence that doesn’t skimp on flavor or crunch!
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Recipe Information
Ingredients
- 125 grams gluten-free all-purpose flour
- 25 grams cornstarch
- 500 ml milk
- 2 large egg
- 2 tablespoons olive oil
- 200 grams chicken breast, cooked and shredded
- 1 medium carrot, finely grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 100 grams gluten-free breadcrumbs
- 500 ml oil, for frying
Instructions
In a large bowl, whisk together the gluten-free flour, cornstarch, and a pinch of salt. Gradually add the milk and olive oil, whisking constantly to avoid lumps. Add the eggs and continue whisking until smooth. Set the batter aside to rest for 15 minutes.
In a medium-sized pan, melt the butter over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic, grated carrot, and shredded chicken. Stir and cook for another 3 minutes.
Add the frozen peas to the pan. Season the mixture with salt and black pepper. Stir well and cook for an additional 5 minutes. Remove from heat and let it cool slightly.
Heat a non-stick pan over medium-high heat. Lightly grease with some olive oil. Pour a small amount of batter (about 60ml) into the pan, tilting it to cover the bottom in a thin layer. Cook for 1-2 minutes or until the edges lift easily. Flip and cook for another 30 seconds. Repeat with remaining batter.
To assemble the risoles, place 1 to 2 tablespoons of the filling mixture onto one side of the crepe. Roll it up gently, folding in the sides to enclose the filling, forming a neat parcel.
Spread the gluten-free breadcrumbs on a shallow plate. Carefully roll each risole in the breadcrumbs to coat evenly.
Heat the oil for frying in a deep pan to 180°C (356°F). Fry the risoles in batches for about 3-4 minutes until they are golden brown and crisp. Remove and drain them on paper towels.
Serve the gluten-free risoles warm, accompanied by your favorite dipping sauce.
Nutrition Facts
Calories |
6591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.2 g | 744% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 37.4 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 862 mg | 66% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
